1.Ceviche is the epitome of casual, spirited beach food.

2. History of Ceviche 3. History of Ceviche 4. History of Ceviche 5. Tomato, Chile, Cilantro. 6. Preservation 7. Serve ceviche as fresh as possibleBe conscious of food safety. 8. Recipe will yield 3 cups and will serve six as an appetizer.Prep time is roughly 30 mins.Marinated for one hourTotal cooking time one hour and a half. 9. 1/2 cup plus 2 tablespoons fresh lime juice 1 generous pound unpeeled smallish shrimp 1/2 medium white onion, chopped into 1/4 inch pieces. plus several sprigs for 1/3 cup chopped fresh cilantro, garnish 1/2 cup ketchup 1 to 2 tablespoons vinegary Mexican bottled hot sauce 10. About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness) 1 cup diced peeled cucumber or jcama (or 1/2 cup of each) 1 small ripe avocado, peeled, pitted and cubed Salt Several lime slices for garnish Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving 11. Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. 12. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour. 13. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jcama and avocado. 14. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately. 15. Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside. 16. Sparking wine, Pinot Grigio, Dry Riesling 17. Resources http://blog.constancehotels.com/wp-content/uploads/2012/12/takamaka-menu.jpghttp://archaeologynewsnetwork.blogspot.ca/2012/05/ecuador-seeks-answer-to-riddle-ofinca.html#.Uw78iBhYWp0 http://ezinearticles.com/?Different-Types-of-Ceviche&id=4076579 http://www.ehow.com/about_5377269_history-ceviche.htmlRick Bayless: Mexico one Plate at a Time.